Punch Bowl Cake

1. 1

   Prepare cake mix as directed in a 9 x 13-inch pan.

2. 2

   After cake cools, divide cake into four parts.

3. 3

   After dividing, cut cake into 1-inch pieces.

4. 4

   Prepare jello as directed, substituting frozen strawberries for cold water.

5. 5

   Set aside.

6. 6

   Prepare instant pudding as directed.

7. 7

   Layer in a large punch bowl or trifle bowl as follows: jello-strawberry mixture, cake, pudding.

8. 8

   Repeat layers until done.

9. 9

   Spread top with Cool Whip and refrigerate for at least 4 hours.

10. 10

    Before serving, sprinkle top with slivered almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.